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sunnyskies12's Profile

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Thoughts on King Arthur Flour Whole Grain Baking cookbook?

I loved the cheese powder in and on the Cheese Crackers recipe from this cookbook, but I had the same problem - what to do with the rest of it! I made the http://www.kingarthurflour.com/recipe... and we really liked it. It uses 1/2 cup Vermont cheese powder, along with fresh tomatoes, jalapenos, and corn, so if that sounds like a recipe you'd like, it's the perfect season for it. LOL, just realized that your comment is from 2007, so yes I'm assuming the cheese powder is long gone ;)

Jul 31, 2015
sunnyskies12 in Home Cooking

Thoughts on King Arthur Flour Whole Grain Baking cookbook?

Yes, that is one of my favorite recipes (mostly the frosting I suspect) - lol. I just reduce down apple cider to make the boiled cider.

Jul 31, 2015
sunnyskies12 in Home Cooking

Thoughts on King Arthur Flour Whole Grain Baking cookbook?

I love that Banana Crunch Cake too :)

Jul 31, 2015
sunnyskies12 in Home Cooking

Is it possible to make a delicious pork chop?

Yes try Cook's Illustrated (same company as Cook's Country or America's Test Kitchen) - all three are good. They have VERY reliable recipes. Oops, just realized that I answered your original question, is it possible to make a delicious pork chop, but honestly I'm not sure if it's possible as quickly or as simply as you would prefer. The supermarket pork gets dried out easily (it's so lean nowadays) so brining does wonders for it - it's quick to whisk salt and sugar into water and then leave the pork in there for 30-60 minutes, then rinse and pat dry, but that's not exactly "simple." Braising also takes longer; they have some great braising recipes at Cook's Country. And the simple pan-fried pork chop recipes from their websites/magazines/cookbooks are delicious; you could skip the directions for the sauce that they usually follow it with (because they use the pan drippings to make the sauce). Today I made their Crunchy Baked Pork Chops, which are delicious. So many delicious pork chops I've eaten using their recipes, but yes they all do take a little more time. Mostly because supermarket pork is so lean now (because of what the customer wanted), it dries out easily and often has very little flavor, so the idea of just quickly searing it and having it taste good, I don't know if it's possible. However, I haven't read the other answers, so if someone knows a way, that's awesome!

Jul 28, 2015
sunnyskies12 in Home Cooking

Which Flour to Use for Chocolate Chip Cookies

I think that this has already been answered SUPER well, but I'll just add that All-purpose flour is best for:

Breads baked in a pan (or use bread flour)
Brownies
Cinnamon rolls
Coffee cake
Cookies
Muffins (can also use pastry flour for extra tender muffins)
Pancakes
Quick breads
Waffles

Bread Flour is best for artisan breads and yeast breads (Bread, pizza dough, rolls, etc)

Pastry Flour is best for
Biscuits (sometimes I like all-purpose better, depends on my mood)
Crepes
Muffins, extra tender
Piecrusts
Scones
Shortbread
Tart pastry

And cake flour is best for cakes (again, sometimes all-purpose is nice, especially for cupcakes which you don't want to fall apart if you're sharing them).

And MORE info - LOL. Cook's Country did a great summary on this:

"Getting to Know: Flours
From Cook's Country | October/November 2014

In spite of its name, all-purpose flour isn’t the best choice for every task. Here is a primer on common flours and the best ways to use them.

All-Purpose Flour

All-purpose flour is a workhorse because its protein content (between 10 and 11.7 percent) is high enough to provide structure to sandwich breads yet low enough to produce a tender crumb in many cakes. We prefer unbleached flour: We’ve found that some bleached flours carry off-flavors. Our favorite all-purpose flours are made by King Arthur and Pillsbury.

Whole-Wheat Flour

Whole-wheat flour contains the entire wheat kernel, including the germ, which means that it’s higher in fiber, fat, and protein than all-purpose flour. Because the protein in the germ doesn’t form gluten, whole-wheat flour is often bolstered with all-purpose flour or bread flour in baking recipes. Whole-wheat flour is prone to rancidity; store it in a zipper-lock bag in the freezer.

Cake Flour

Cake flour creates a finer, more delicate crumb than all-purpose flour. While all-purpose flour is used to provide structure in many sheet and layer cakes, we like to use lower-protein (6 to 8 percent) cake flour for more delicate cakes like angel food and pound cakes. You can substitute 7/8 cup of all-purpose flour and 2 tablespoons of cornstarch for every cup of cake flour called for.

Pastry Flour

Primarily used by professional bakers, pastry flour is a soft wheat flour with a protein content between those of all-purpose flour and cake flour. It’s used for pastries like Danish and tarts and for butter-rich shortbread; it produces a fine crumb in baked goods. We’ve found that in most recipes, all-purpose or cake flour (used singularly or in combination) can approximate pastry flour’s effect.

Semolina

This staple in dried pasta making comes from coarsely ground durum wheat, a hard winter wheat that is high in gluten. In addition to featuring in pasta, semolina is used to make bread, couscous, puddings, and Roman-style gnocchi. The test kitchen sometimes uses it in pizza making to keep pizza from sticking to the peel (it doesn’t char as easily as flour and will let the pizza release without sticking).

Rice Flour

Both brown and white rice flours are fairly high in protein (5 to 7 percent) for nonwheat flours and help provide structure in gluten-free baked goods. Be aware that the coarseness of the grind will affect its performance in recipes; coarse flours can impart grittiness to baked goods. While white rice flour will keep in your pantry, brown rice flour should be stored in the refrigerator.

Bread Flour

With a protein percentage of 12 to 14, bread flour is the highest-protein flour available. It’s aces at developing gluten, which in turn gives great structure and chew to rustic breads like ciabatta and our seven-grain Dakota Bread (see related content). We’ve also turned to bread flour in some of our pizza crusts; the gluten gives the crust elasticity and chew.

Nut Flours

While grinding nuts produces a fine powder akin to flour, it’s not a straight substitute for flour because nuts don’t contain the proteins that produce gluten, which gives structure to most baked goods. We often add nut flours to regular flour to flavor and tenderize cookies like madeleines. These flours are expensive and prone to rancidity, so make them last by storing them in the freezer.

Self-Rising Flour

Self-rising flour has leavener and salt already added. It has a protein content similar to that of cake flour and is often used in biscuits and quick breads. Don’t substitute self-rising flour for other flours in recipes. However, in recipes that call for self-rising flour, you can substitute cake flour and add your own leavener and salt (1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour).

Buckwheat Flour

Don’t be fooled by its name: Gluten-free buckwheat isn’t related to wheat at all. It’s an herb, more closely related to rhubarb or sorrel than to wheat. Buckwheat flour is made by grinding its triangular seeds, which contribute a dark color and earthy flavor. With a protein content of 13 percent, it adds structure to buckwheat crêpes, soba noodles, and the Russian pancakes known as blini.

Instant Flour

Instant flour (Wondra is the most common brand) is finely ground, low-protein flour that is able to dissolve instantly (with very few lumps) in hot or cold liquids like sauces, gravies, and soups. This is due to pregelatinization, a process in which the flour is effectively precooked and then dried. Instant flour is also used as a coating for fried chicken or fish, as the tiny particles distribute evenly into thin crusts.

Chickpea Flour

Also known as besan, garbanzo flour, or gram flour, beany-tasting chickpea flour is made from ground raw or roasted chickpeas. It’s a common ingredient in Indian, Middle Eastern, and European cooking and is used to make unleavened crêpes called socca, as well as pakoras and pappadams. Because of its high protein content (20 percent), chickpea flour is often used in savory gluten-free baking."

Jul 20, 2015
sunnyskies12 in Home Cooking

The well equipped kitchen

I think that the most well-equipped kitchen is personalized to the cook. You get the best tools (that you can afford) that do the best job for your favorite types of recipes, and then build out from there depending on your budget and storage space. For me, I love to cook and bake and like to spend my "extras" money on kitchen stuff, so I have tons of kitchen stuff and wouldn't want to bore you with the long list :) I just believe that life feels a little more calm when you just keep around what you actually use - I'm a minimalist at heart - but I cook such a big variety of stuff so I do have a well-stocked kitchen that spills over into our closet!

Jul 15, 2015
sunnyskies12 in Cookware

How to brown cake edges?

In addition to a darker pan, a thicker pan will also brown more (a heavier more expensive pan). It sounds like you're already on the right track with the other advice though :) I get great browning my Williams-Sonoma goldtouch pans. I bought all of mine before they switched manufacturers but hopefully they're still made really well.

Jul 15, 2015
sunnyskies12 in Home Cooking

I Don't Like Cheese - Am I Alone?

You're not alone! But, I love cheese :)

Jul 15, 2015
sunnyskies12 in Cheese

The perfect handle

My hunch is that it's personal preference, since Cook's Illustrated seems to always comment on how the All-Clad handles are comfortable, but they aren't comfortable to you. I think you are doing the right thing already, just picking it up and seeing which handle feels better in your hand.

Jul 15, 2015
sunnyskies12 in Cookware

Offering alternative meals to children - yay or nay

I'm not a parent, but my parents didn't offer anything else. I think that it is totally up to you and what you're most comfortable with. Personally, my goal would be to develop my child's palate, and to do that I would limit snacking and would not offer anything besides what the family was having, and just require them to try 1 or 2 bites of everything. Natural hunger makes kids more likely to try new stuff or eat things that wouldn't be acceptable to them if they were always offered their standbys like white pasta. I also personally wouldn't worry if they occasionally didn't eat much, 'cause from what I've heard from all my friends with kids, that happens with all kids regardless of your food policy, and they just tend to catch up by eating more at the next meal. I'd also really try to make it as fun as possible by involving them in (small, manageable parts) of the grocery shopping and/or cooking (not if I'm exhausted that day, but to whatever extent it worked for me) and teach them as much about food as I could.

Jul 15, 2015
sunnyskies12 in Not About Food

HOT coffee maker recommendations, please....

What a thoughtful gift! Cook's Illustrated recommends the Technivorm Moccamaster 10-Cup Coffee Maker with Thermal Carafe but it is $300! Their "best buy" recommendation is the Bonavita 8-Cup Coffee Maker with Thermal Carafe for $150. I don't know what your budget is for what you consider reasonably priced, but I thought I'd throw that out there just in case it helps. They test things like maintaining water temperature at the correct temp, which is actually hard for most machines to do. What sounds like an easy request from your parents is not necessarily so easy :)

The $300 machine is good for this reason: "Certified by the SCAA, the updated version of our old favorite (the KBT 741, now also $299) meets time and temperature guidelines with utter consistency. As a result, it produces a “smooth,” “velvety” brew. It’s also intuitive to use. The carafe lost some heat after 2 hours but still kept the coffee above 150 degrees."

For the $150 version, they have to put the lid on the carafe themselves every time to keep the coffee hot: "Simple to use and SCAA-certified, this brewer spends most of the cycle in the ideal temperature range. Its coffee had “bright,” “full” flavor that was a bit more “acidic” than the Technivorm’s. The widemouthed carafe is easy to clean, but there’s no brew-through lid; you must remove the brew basket and screw on a separate lid to keep coffee hot."

Good luck!

Jul 15, 2015
sunnyskies12 in Cookware

Non-ketchup meatloaf recipes needed

I also just thought of the Ham and Pork Loaf with Apricot Glaze from The Mixer Bible (I have the 1st edition; I'm not sure if it's in their 2nd/3rd editions). It uses 1 pound Boneless pork shoulder blade, 1 pound Smoked ham, 2 tablespoons Butter, 1 cup Finely chopped onion, 3/4 cup Finely chopped red bell pepper, 2 Eggs, 1 cup Finely crushed saltine crackers, 4 tablespoons Dijon mustard, 1/2 cup Apricot jam, 1/4 cup Lightly packed light brown sugar, and 1/2 cup Milk. I've made it three times and my husband and I love it. Obviously not a traditional beef meatloaf with the pork and ham, but if it sounds interesting to you, you could check out the cookbook. Good luck!

Jul 15, 2015
sunnyskies12 in Home Cooking

Non-ketchup meatloaf recipes needed

The Meatloaf with Mushroom Gravy from Cook's Country (October/November 2013) is really flavorful, and no ketchup in sight :)

If you're interested:

"Serves 6 to 8

If you’re short the 2 tablespoons of meatloaf drippings needed to make the gravy, supplement them with melted butter or vegetable oil.
Ingredients

1 cup water
1/4 ounce dried porcini mushrooms, rinsed
16 square or 18 round saltines
10 ounces white mushrooms, trimmed
1 tablespoon vegetable oil
1 onion, chopped fine
Salt and pepper
4 garlic cloves, minced
1 pound ground pork
2 large eggs
1 tablespoon plus 3/4 teaspoon Worcestershire sauce
1 pound 85 percent lean ground beef
3/4 teaspoon minced fresh thyme
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Remove porcini from bowl with fork and mince. Strain porcini liquid through fine-mesh strainer lined with coffee filter; reserve ¾ cup.

2. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl. Pulse half of white mushrooms in processor until finely ground, 8 to 10 pulses.

3. Heat oil in 12-inch nonstick ovensafe skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Add processed white mushrooms and ¼ teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool completely, about 15 minutes.

4. Add pork, eggs, 1 tablespoon Worcestershire, 1 teaspoon salt, ¾ teaspoon pepper, and ¼ cup reserved porcini liquid to cooled white mushroom– saltine mixture and knead gently until mostly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 by 6-inch loaf. Bake until meatloaf registers 160 degrees, 45 to 55 minutes. Transfer meatloaf to carving board using spatula and tent loosely with aluminum foil.

5. Thinly slice remaining white mushrooms. Discard any solids in skillet and pour off all but 2 tablespoons fat. Heat fat over medium-high heat until shimmering. Add sliced white mushrooms and minced porcini mushrooms and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Stir in thyme and ¼ teaspoon salt and cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in broth, remaining ½ cup reserved porcini liquid, and remaining ¾ teaspoon Worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with mushroom gravy."

Jul 15, 2015
sunnyskies12 in Home Cooking

bad manners to accept preferred treatment

I agree with Andymal; it isn't bad manners to accept preferred treatment, just to expect it :)

Jul 15, 2015
sunnyskies12 in Not About Food

How do you discover cookbooks?

I am focused on cooking all of the recipes in my current cookbooks, so I don't look for new ones, but www.eatyourbooks.com has a blog where they're always highlighting new cookbooks and talking about them. They're also really nice if you have a ton of cookbooks and you want a search engine that can tell you which recipes you have in your cookbook collection for "peach pie" or recipes that use "Grand Marnier" or whatever. I just have their free subscription for up to 5 cookbooks or magazines, but they have a TON of cookbooks indexed. Okay that was definitely a tangent, but I thought maybe you'd be interested :)

Jul 15, 2015
sunnyskies12 in Home Cooking

Are Couintreau and Triple SEc Interchangeable?

Scottes, the actual Cook's Illustrated article was of course more specific; the winner of their orange liqueur taste test was the Leroux triple sec, and they were "surprised" because it was much cheaper than Grand Marnier (they didn't say how it did) or Cointreau (which came in last, as JK said). The two recipes that they tested the orange liqueurs in were Crepes Suzette and margaritas.

Jul 15, 2015
sunnyskies12 in Spirits

Lost in the world of pork chops - center vs top loin vs "center cut" top loin?

The Center Cut Chop was the old name; the new name is Porterhouse. Some alternative names you might see less often are Pork Loin Chop Bone-In, Center Loin Chop, Pork Loin End Chop, or Pork Loin Loin Chop.

Here's some info I found about them online (don't recall the source): Porterhouse chops cut toward the center of the loin will have a T-shaped bone that has loin on one side and tenderloin on the other. Sometimes the more tenderloin present, the higher the cost. The tenderloin runs in a tapered thinnish line underneath the back half of the loin. For those who are not familiar with the tenderloin or why it earns such a lofty reputation, consider this: it is the softest, easiest to chew and commonly the most flavorful part of the meat. Perhaps you have a taste for filet mignon beef steaks? Well, the pork tenderloin is pork’s equivalent!

Cooks Country says: "These chops can be identified by the bone that divides the loin meat from the tenderloin muscle. The lean tenderloin section cooks more quickly than the loin section, making these chops a challenge to cook. They have good flavor, but since they contain less fat than the rib chops, they are not quite as moist. Grill or sauté."

Cooks Illustrated says: “Because the loin and tenderloin muscles in these chops are bisected by bulky bone or cartilage, they don’t lie flat and thus make a poor choice for pan-searing. Save them for the grill, but position the ultra-lean tenderloin away from the fire to keep it from drying out."

A very very similar chop that you'll find used to be called the Top Loin Chop and is now called the New York Chop. Alternative names for it were the Center Cut Chop Boneless or Pork Loin Fillet. They are just like the Porterhouse but with two major changes: Top loin chops will have no tenderloin and are boneless.

You might see a Top Loin Roast (New York Pork Roast); to make a boneless roast, the butcher puts two top loins together and ties them up, fat sides out.

Hope that helps; I'm figuring it all out myself and it's pretty confusing!!!

Jul 11, 2015
sunnyskies12 in General Topics

Too much sugar in dessert recipes

Ooh, just had another thought - many other countries like their desserts less sweet, and if there are any international desserts that you've liked in the past, that might be a good place to explore, via cookbooks or online recipes! I know that the French cook with a lot less sugar, and I've noticed that most international desserts aren't sweet enough for me when we're traveling :)

Jul 01, 2015
sunnyskies12 in Home Cooking

Too much sugar in dessert recipes

Toopie, I've never had this problem because I LOVE sugar! But I do recall Cook's Illustrated saying that sugar helps with many things including browning, so I think that for anything that needs to rise (cakes, cookies), you're best off with recipes that were already made with less sugar. I love the other comments that suggest getting a cookbook just for this purpose. You're definitely not the only one who likes desserts less sweet than the average recipe! I think that the only easy recipes to adjust sugar in are ones without much science like the fruit part of a cobbler, crisp, buckle. Best of luck!

Jul 01, 2015
sunnyskies12 in Home Cooking

Does anyone actually like Sandra Lee?

This is a fun question for chow.com readers! I personally have the opposite cooking style of Sandra's because I prefer to make everything from scratch, so I occasionally find her shows mildly entertaining but not educational to my craft. However, I respect her as a person, because her style is perfect for people who want to cook something but probably won't cook as often or at all without easier recipes. I do not share the vitriol that some cooks have for her, and I think she fills a niche that is very appreciated by thousands of people. If I didn't have time to cook and worked 1-2 jobs with kids, this might be a necessity. So while I feel lucky that I have time to cook, I don't look down on those who don't. Also, this is my hobby, and I respect that some people have different hobbies and want to spend their free time doing something else.

Cook's Illustrated baklava

I've made the CI recipe three times now, my husband loves it, I really like it too. I've never made baklava before that, nor eaten it much, so I didn't have anything to compare it to. But it's delicious!!!

May 01, 2015
sunnyskies12 in Home Cooking

First time poster looking for advice on four cheese lasagna recipe. Hello all!

I'm not sure about the freezing/making ahead, but just vouching that this recipe is GREAT!!!

Apr 20, 2015
sunnyskies12 in Home Cooking

Amazing Pie Recipe calls for uncooked eggs, how safe is this?

If the yolks get to 160 then they are safe; however, because the whites aren't cooked, you are potentially exposing yourself to salmonella. I posted a ton of information about pasteurized (safe) eggs above, if you're interested :)

Apr 17, 2015
sunnyskies12 in General Topics

Amazing Pie Recipe calls for uncooked eggs, how safe is this?

You can use pasteurized eggs next time; this is what Cook's Illustrated said about them:

"Because pasteurized eggs are slowly but surely appearing in grocery stores across the country, we decided to see how they measure up to ordinary supermarket eggs when put through the paces of frying, scrambling, baking, and whipping. Except for a little insignia (which varies from brand to brand) identifying them as pasteurized, the pasteurized eggs looked just like ordinary eggs. But when we cracked them open to fry and scramble them, we immediately noticed significant differences. Whereas the shells of the ordinary eggs were brittle and cracked cleanly, with little effort, the shells of the pasteurized shells were harder to crack-almost malleable-a result of the wax sealant holding the pieces together. More surprising were the cloudy, watery, pasteurized whites that poured out of the cracked shells. They did not have the body or jelly-like texture of ordinary eggs. Even so, once in the pan, the pasteurized eggs fried and scrambled at the same rate as ordinary eggs and cooked up in just the same way. In a tasting, a few tasters said the regular scrambled eggs were "creamier" and "more fragrant" than the pasteurized, but the distinction was slight. Most tasters could not detect a difference.

Next we baked two génoise sponge cakes-cakes leavened by whole egg foam-to see how the pasteurized eggs would perform in the batter and in the oven. The pasteurized eggs whipped up in the same manner and amount of time as the ordinary eggs, and the batters made with each type of egg were identical (though only the batter made with pasteurized eggs could be safely licked off a spoon). The final products, however, were not the same. The génoise made with ordinary eggs had a better rise and a springier, softer crumb than the cake made with pasteurized eggs, which was a bit sunken and dry. Tasters also found the latter cake slightly less rich tasting, but overall they thought the pasteurized-egg sponge cake tasted fine.

The results of the two remaining tests—for which we made a French meringue (eggs whites whipped with granulated sugar) and mayonnaise—would serve as our gold standard for performance and flavor. Getting fragile, finicky egg whites to whip up into a lustrous meringue can be tricky, and we doubted the runny, cloudy pasteurized whites would be up to the task. While the whites from the pasteurized eggs did take about twice the amount of time to whip into soft peaks (Bartholdi had warned us that this would happen), once they "came to," they were fine: voluminous, light, and airy. After sugar was folded into the foams and the meringues were baked in a moderate oven, the appearance of the pasteurized meringue suffered some, with a slight crackling on the surface, but there was no difference in taste. Both batches of mayonnaise were complete successes. The mixtures emulsified in the food processor with speed and little effort, and there were no noticeable taste differences. Both were creamy, silky smooth, and delicious.

Our conclusion? We still prefer and continue to use ordinary eggs for most recipes, especially those for baked goods. But if you are wary of making mayonnaise, eggnog, or dressing for Caesar salad using raw eggs, pasteurized eggs are a safe and acceptable option."

Published September 1, 2001. From Cook's Illustrated.

Also, I have just started looking for pasteurized eggs so I'm not sure about other stores, but my Sprouts and Vons both sell them in Santee, California. The brand is Davidson's Safest Choice. I didn't spot them at first, until I googled a photo and kept my eyes out for the colors on the carton. You can also check out their website to find out where they are sold near you: http://www.safeeggs.com/store-locator

They are a little more expensive than regular eggs; for example, Sprouts normally sells a dozen eggs for $3.29 and up, and these pasteurized (cage free) were $4.39. Vons sold them for $3.99 (not cage free).

I just used them for the first time today to make chocolate mousse, and it was so nice knowing that it was safer to eat! Usually I just take the risk but feel very nervous about it! The whites look a little cloudy and they take longer to beat to soft peaks in a recipe, but keep going...they'll get there eventually and then they're fine. They also seemed to be more difficult to separate - out of 6 eggs, I had two yolks and whites that I was trying to separate that got blended together, so you'll want to be a little more cautious if you're trying to separate them.

So handy and I'm so grateful they carry these now!!!

Apr 17, 2015
sunnyskies12 in General Topics

Breville customer service review

Thanks for sharing! I'm so tired of my kitchenaid products breaking after 18-24 months (just past their flimsy 1 year warranty), especially because they are pretty expensive. They are definitely not the products that our grandmothers were buying. My food processor looks to be about to hit the tanker (following their ice cream machine attachment leaking, and my classic mixer not working on the low speed anymore), so I was researching Breville and the first thing I wanted to know is how is their customer service. Kitchenaid's attitude is after one year, you are out of luck. Thanks for taking the time to share!!!

PS While Kitchenaid customer service policy (not the people) is IMO awful, I have had great customer service from Oxo, Le Creuset, and Microplane, and will continue to purchase from them with confidence!

Apr 05, 2015
sunnyskies12 in Cookware

Claussen Sauerkraut

Also down here, and hopefully applicable in North County, I've seen Claussen's Sauerkraut at Albertsons, Food4Less, Ralphs, and Vons.

Apr 01, 2015
sunnyskies12 in San Diego

Best Store-Bought Puff Pastry ???

And I recently read at www.cooksillustrated.com that DuFour puff pastry is made purely with butter, versus Pepperidge farm which is made with butter and shortening. I think I'd like to do a side-by-side taste test!

Apr 01, 2015
sunnyskies12 in Home Cooking

INFOGRAPHIC -- Cakes through U.S. History -- How many do you know?

Oooh, fun question! I'd only heard of Boston Cream Pie and Baked Alaska, but was confused about what the latter was, exactly. I love www.cookscountry.com and have made the Lane Cake - a really great recipe, but not a repeat for me - I'm not big on bourbon in desserts but I wanted to try it because of the rave reviews online. I would still recommend it though! I loved their recipe for Wellesley Fudge Cake - the frosting really does taste like fudge. And I have their Chocolate Blackout Cake and Minnehaha Cakes bookmarked to try. I love their recipes!!!

Where Does Trader Joe's Food Come From?

Very fun to read! I LOVE Guittard's Choc-Au-Lait (White chocolate chips) so I will definitely pick up a bag of trader joe's white chocolate chips next time I'm baking with them for a little taste test!

Mar 24, 2015
sunnyskies12 in Features

Best Store-Bought Puff Pastry ???

I have seen DuFour puff pastry at my local Sprouts stores.

Feb 21, 2015
sunnyskies12 in Home Cooking